my journey from gluttonous to glorious

Okay, so admittedly, this recipe was born solely from the fact that my husband was bugging me to use the big ol load of kale I got at the store on Monday and had yet to cook. So, I did a little once over of what we had in the fridge and then mentally recalled my Pepper Sautéed Kale & Veggies Quinoa Bowl and just went for it (although I was totally not in a cumin mood, so I changed this one up to be more Italian).

Before we get started: Oh. my. goodness. I learned that you can make quinoa in the RICE COOKER! Hellllllllo. I totally would have made wayyyyy more quinoa before now (which, for the record, I call the stuff Queen-waa and even though I know that’s wrong, I think I’m gonna keep my way – hehe)! Apparently though, I’m not the only one who has trouble with it…

Okay, sorry for that tangent.

On to the recipe! (By the way, I post most of the recipe pics at the end of the post… most of us just want to get to the recipe, but if you are into gawking at food, then I have included the pics just for you!)

Italian Veggie & Kale Quinoa Bowl

A little tip: As you chop and slice, combine ingredients that will go in the pan at the same time into the same prep-bowl. Bowl 1: carrots and tomatoes. Bowl 2: squash, zucchini, green onions. Bowl 3: mushrooms. Bowl 4: kale.

Bring four cups of water to a boil and then turn down to low. (You’ll need this in a minute to blanch the kale.)

Heat a pan with the olive oil and saute the garlic for a minute or two then add in the Ana’s Herbs and allow to saute for several more minutes (this sorta “reactivates” the dried herbs). Add more oil to keep the herbs from burning if necessary.

Add in the fire roasted diced tomatoes, mix together with herbs and let cook for three minutes.

Add in the carrots and tomatoes and let them cook for three minutes.

Add in the squash, zucchini, and green onions and let them cook for three minutes. {Ya seeing a pattern here yet? Hehe!}

Add in the mushrooms and let them cook for… yep, three minutes!

When you add in the mushrooms, pour the kale into the hot water and allow it to blanch while the mushrooms cook. No longer than three minutes!

When the mushrooms are finished move the pan off of the heat, strain the kale, and combine it with the veggie mixture in the pan.

Serve it over the quinoa as soon as you can because kale is at it’s best (and prettiest) when it is still bright green!

For the record: my husband said “Wow this is gooooood.” at least 7 times, which is the biblical number of perfection, so I’m going to deem this recipe a success!

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Meet Me

Hey there, friend, my name is January! Almost two years ago, realizing I was addicted to food (mainly sugar) I made a covenant with God to only eat certain foods and I'm blogging my way through it!

I'd love for you to join me on this journey as we seek God to help us through addiction to food, gluttony, overeating... whatever you want to call it. I truly believe that through covenanting with God that we can be free of this weight that brings us down, and we can move from gluttonous to glorious!